Tofu And Shiitake Mushroom Ramen Recipe
(No Egg and Kamaboko) Serves with an Appetizer of the Day. Choice of Regular Soup or Spicy Soup Garnished with Cabbage, Egg, Green Onion, Kamaboko and Sesame Seed
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Ingredients
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Main Ingredients
Soup Base
Method
Preparation of Ingredients
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut the tofu into cubes and set aside.
- 2
Prepare the Shiitake Mushrooms
Clean the shiitake mushrooms with a damp cloth and slice them thinly.
- 3
Prepare the Vegetables
Shred the cabbage and chop the green onions, keeping the green and white parts separate.
Cooking the Soup
- 4
Make the Soup Base
In a large pot, combine the vegetable broth, soy sauce, mirin, minced garlic, and minced ginger. Bring to a simmer over medium heat.
- 5
- 6
Spice It Up
Add red chili flakes to the soup according to your spice preference. Stir well and let simmer for another 2 minutes.
Cooking the Ramen
- 7
Cook the Ramen Noodles
In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
Assembling the Dish
- 8
Combine Ingredients
In serving bowls, divide the cooked ramen noodles. Ladle the hot soup over the noodles and add the cubed tofu.
- 9
Garnish
Top the ramen with shredded cabbage, chopped green onion (both white and green parts), and sprinkle sesame seeds on top.
- 10
Serve
Serve immediately with the appetizer of the day on the side.
